Cavatelli with Eggplant
Ingredients:
- 1 diced eggplant; skin and seeds removed
- 1 tablespoon roasted garlic
- 4 oz sliced sun-dried tomato
- 2 tablespoons goat cheese
- 1 bunch fresh basil
- 6 ozs virgin olive oil
- 1 pound cavateli pasta
- Sea salt & Black pepper to taste
Method:
- season the eggplant with salt, rest for 20 minutes
- using a towel, squeeze the water from the eggplant that has been released from the salt
- in a skillet add olive oil and fry the eggplant till golden brown
- add the roasted garlic and swirl around
- add the sun-dried tomato
- cook the cavateli in boiling salted water till done
- toss in sauce
- add the basil and the goat cheese
- swirl around and serve it up with some Calabrian hot chili peppers!